Piparra Chicken Enchilada Recipe
Savor the bold flavors of our Piparra Chicken Enchilada, featuring tender chicken wrapped in a soft tortilla, smothered in a zesty piparra pepper sauce, and topped with melted cheese for a delightful twist on a classic favorite.
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Ingredients
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Enchilada Filling
Method
Assembling the Enchiladas
- 1
Prepare the Chicken
In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic; sauté until the onion is translucent. Add chicken breasts and cook until no longer pink, about 6-8 minutes per side. Remove from heat, shred the chicken, and mix in ground cumin, salt, and pepper.
- 2
Mix the Filling
In a bowl, combine the shredded chicken with chopped piparras and half of the shredded cheese. Mix well.
- 3
Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Take a corn tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
- 4
Top with Cheese
Once all the enchiladas are in the dish, sprinkle the remaining shredded cheese on top.
- 5
Bake
Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
- 6
Serve
Let cool slightly before serving. Enjoy your Piparra Chicken Enchiladas with your choice of toppings such as sour cream, avocado, or salsa.
